Some meals are made to be remembered, not for their complexity, but for how they made you feel. That’s the kind of cooking I return to, again and again.

My work is grounded in emotion, shaped by season, and led by instinct. I cook with reverence—for ingredients, for story, and for the quiet rituals of gathering around a table.

Originally from Canada, my path has taken me from El Bulli and The French Laundry to biodynamic gardens on the Mornington Peninsula. Along the way, the throughline has remained the same: food that honours people, place, and produce.

As Head Chef at Tedesca Osteria, I helped shape a restaurant defined by its landscape, intimacy, and care—earning recognition from Gourmet Traveller, Time Out, and the Good Food Guide. I’ve since collaborated with Firedoor, Mecca, NGV, and the Melbourne Food and Wine Festival, and my work has been featured in Wallpaper, Broadsheet, The Guardian, and RRR Radio. My story is also captured in The Sorcerer’s Apprentices.

Today, I work independently—partnering with clients, creatives, and communities to bring thoughtful, story-driven food experiences to life. The shape of each project shifts, but the intention remains the same: to nourish through food, yes, but also through presence, memory, and feeling.

Who I’ve Worked With

Tedesca Osteria
Firedoor
Tasting Australia 2024
Australian Open 2025
Mecca
National Gallery of Victoria (NGV)
Melbourne Food and Wine Festival 2025
Julie Restaurant
Toorak Cellars
Divino Wine Studio

As Seen In

Wallpaper Magazine
Enroute Magazine
San Francisco Chronicle
La Presse
Le Nouvelliste
Verbier Feature – Le Nouvelliste
Broadsheet Melbourne
Julie Residency – Broadsheet
Toorak Cellars – Broadsheet
Le Droit
L'appel américain de la chef Leftick (2015)
La gastronomie au féminin (2011)
Ottawa Citizen
Divino Wine Studio Pop-up – Ottawa Citizen
Apt613
Chef Emmanuelle Leftick – Apt613
The Guardian
Step Up to the Plate, elBulli – The Guardian

Book Feature

The Sorcerer’s Apprentices: A Season in the Kitchen at elBulli

“Working at El Bulli was not just about mastering techiques; it was about embracing a philosophy where every dish
told a story and every ingredient had a purpose.”